Description

Cool crisp broccoli coated in a delicious homemade dressing with bacon, cheddar cheese, onions, dried cranberries and roasted sunflower seeds. This is what a summer salad is all about.

Ingredients

16 oz broccoli florests 1 cup mayonnaise 3 tablespoons sugar 3 tablespoons vinegar 1 teaspoon Kosher salt ½ teaspoon black pepper ⅓ to ½ cup red onions ¾ cup dried cranberries ⅓ cup roasted and salted sunflower seeds 1 cup of cooked and crumbled bacon 1 cup shredded cheddar cheese

Instructions

Blanch the broccoli (Optional). Bring about 2 quarts of water to the boil in a large pot, add salt to taste. Add the broccoli and allow to cook for about 1-2 minutes (Depending on how large you cut the broccoli florets) immediately drain the broccoli in a calendar and run under cold water to stop the cooking (Adding a handful of ice will quicken the process). Allow the broccoli to drain well and pat dry. In a large dowel add the mayo, vigar, salt, pepper and sugar and combine well. Then add the onions, cranberries, sunflower seeds, bacon and cheddar cheese and mix well. Add the broccoli and gently fold into your dressing. Refrigerate to allow your salad to chill (a minimum of 2 hours) the longer the better so even overnight is great.

Serves

6 - 8

Additional Comments

Blanching the broccoli is optional. If you like substitute raisins for the cranberries. This recipe can easily be made vegan by using vegan mayo, vegan bacon and vegan cheese substitute. Almost any roasted and salted nut will work in this recipe. Plain greek yogurt can be substituted for the mayo.

Broccoli Salad